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Potato Soup - Potato Bacon Corn Chowder is a hearty, easy-to-make soup for chilly fall and winter days. | tiaskitchen.com/potato-soup-recipe-potato-bacon-corn-chowder-gluten-free-dairy-free

Potato Soup Recipe – Potato Bacon Corn Chowder (Gluten Free, Dairy Free)


  • Author: Tia
  • Total Time: 35 mins
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 12 oz. Bacon (chopped)
  • 1 medium Onion (chopped)
  • 4 cloves Garlic (chopped)
  • 4 stalks Celery (chopped)
  • 4 medium Carrots (chopped)
  • 1 medium Red Pepper (chopped)
  • 3 lbs. Gold Potatoes (chopped)
  • 8 cups Chicken Broth
  • 1 tbs Cornstarch
  • 114 oz. can Coconut Milk
  • 1/2 lb Frozen Corn
  • 2 tbs Parsley (chopped)
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Cut up bacon and cook in soup pot on the stove on medium until crisp.
  2. Remove bacon to paper towels to drain.
  3. Remove most of the fat. Leave about ¼ cup.
  4. Add onions, garlic, carrots, celery and red pepper. Saute until onions translucent.
  5. Add potatoes and chicken broth. Bring to a boil.
  6. Cook until potatoes soft and stickable with a fork. Approx. 15 minutes.
  7. Remove ⅓ – ½ of the soup and blend.
  8. Add back to soup.
  9. Mix cornstarch and 1/3 of the coconut milk. Add to soup.
  10. Add rest of coconut milk, corn, bacon, parsley, salt and pepper.
  11. Heat until thoroughly warm. Serve.
  • Prep Time: 15 mins
  • Cook Time: 20 mins